Gross composition, sensory quality and consumer's acceptability of medium and low-fat fruited yogurt

Low and medium-fat pineapple yogurt drinks were developed and compared with high-fat yogurt drinks in terms of gross composition, sensory properties and consumer acceptability. Fat content of low, medium and high-fat yogurt drinks ranged from 0.45%-0.75%, 1.45%-1.88% and 3.35%-3.77%, respectively with average values significantly different from each other. Medium and high-fat yogurt drinks made with either CH-1, or Y-5-12 starter were compared. Medium-fat yogurt drink always gave higher titratable acidity when made with CH-1 starter but no statistical differences when made with Y-5-12. There was no significant difference in pH, total protein and total solids between medium and high-fat yogurt drinks regardless of starter used but regardless of fat level, CH-1 starter gave significantly lower pH than Y-5-12 starter. Considering level of fat and using only CH-1 starter the low and medium-fat yogurt drinks gave significantly higher titratable acidity than the high-fat drink but no significant difference in pH and total solids. Total protein content increased significantly with decrease in fat level. Regardless of starter used, there was no significant difference in color, flavor, sweetness, body and texture and general acceptability between the medium and high-fat yogurt drink. General acceptability of high-fat yogurt drink was slightly higher than medium-fat but with no statistical difference. Fermentation with CH-1 or Y-5-12 starter, flavor was just right and significantly desirable when made with CH-1 while yogurt drink with Y-5-12 was considered in flavor. Sources of CH-1 fermented yogurt drinks were just right regardless of fat level and their general acceptability higher than that fermented with Y-5-12 starter which significantly lacked sourness. When made with CH-1 starter, color, flavor sweetness, body and texture, and general acceptability of low and medium-fat yogurt drinks were just right and did not significantly differ but were significantly better than high-fat except sweetness and general acceptability. The high fat yogurt drink was significantly lacking in body compared to the rest. Both low and medium-fat yogurt drinks were very highly acceptable and therefore could meet consumers' demand for low-fat/cholesterol dairy products